| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
|
|
Butter and flour to prepare the pan |
| 1 |
c |
Butter; (2 sticks) softened |
| 3 |
c |
Sugar |
| 7 |
|
Eggs; at room temperature |
| 3 |
c |
Cake flour; sifted twice, divided |
| 1 |
c |
Whipping cream; ( 1/2 pint) |
| 2 |
ts |
Vanilla extract |
INSTRUCTIONS
1. Butter and flour a 10-inch tube pan; set aside.
2. In a large bowl, beat butter and sugar with an electric mixer at high
speed until soft and smooth, about 2 minutes.
3. Reduce speed to medium. Add eggs, one at a time, mixing well after each
addition. Stop mixer and scrape down the sides of the bowl with a rubber
spatula before adding each egg.
4. Add 1 1/2 cups sifted flour and mix until combined. Add whipping cream,
remaining 1 1/2 cups flour and the vanilla. Beat for 1 minute. Pour batter
into prepared pan.
5. Bake in a preheated 350-degree oven until a sharp knife inserted into
the cake comes out clean, about 1 hour.
6. Let cake cool in the pan on a wire rack for 5 minutes. Remove cake from
pan and let cool on rack for 2 hours.
7. Serve, or wrap tightly and store in the refrigerator up to five days.
Posted to recipelu-digest by "Bunny" <layla696@ix.netcom.com> on Mar 5,
1998
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